Hey all,
I have a cyser that I made with 71B. Started 10/16 at about 1.090, so, not too high. Added DAP during fermentation. It got stuck around 1.020 for a while and then finally got down to < 1.000 range. However, as it got down it turned...bitter. Almost acrid. Honestly doesn't have much flavor besides this bad flavor. I can taste the fermented honey and it's quite dry beneath it, but the overwhelming taste of acrid is so strong...
I know the cider is nice as I've made a lot of hard cider with it. It could be the honey (really a mix of wildflower honeys, about half of it slow heated), but truthfully the honey all came from regular sources so....??
Thoughts? This gonna age out, or?
I have a cyser that I made with 71B. Started 10/16 at about 1.090, so, not too high. Added DAP during fermentation. It got stuck around 1.020 for a while and then finally got down to < 1.000 range. However, as it got down it turned...bitter. Almost acrid. Honestly doesn't have much flavor besides this bad flavor. I can taste the fermented honey and it's quite dry beneath it, but the overwhelming taste of acrid is so strong...
I know the cider is nice as I've made a lot of hard cider with it. It could be the honey (really a mix of wildflower honeys, about half of it slow heated), but truthfully the honey all came from regular sources so....??
Thoughts? This gonna age out, or?